Juicy Orange Chocolate Truffles (Printer-Friendly Version)
Rich, creamy orange chocolate bites bursting with holiday flavors for joyful celebrations.
# What You'll Need:
→ Dairy
01 -
90 ml heavy cream (approximately 1/3 cup plus 2 teaspoons)
→ Chocolate
02 -
200 g dark cooking chocolate (40% cocoa), finely chopped (7 oz)
03 -
1/3 cup chocolate sprinkles
→ Flavoring
04 -
1 teaspoon finely grated orange peel
# Steps to Follow:
01 -
Line a small flat dish with non-stick baking paper (approximately 7 x 5 inches or 13 x 18 cm). Place chocolate sprinkles in a small bowl and set aside. Line a baking tray with non-stick baking paper for later use.
02 -
Combine heavy cream and orange zest in a small saucepan. Heat gently over low heat until just below boiling. Remove from heat, add chopped chocolate, and stir gently until fully melted and smooth.
03 -
Pour the melted chocolate mixture into the prepared dish and smooth evenly. Refrigerate for approximately 2 hours until firm enough to shape.
04 -
Scoop about 3 teaspoons of the chilled chocolate mixture and roll into compact balls. If mixture is too firm, let sit at room temperature for 5-10 minutes. Cool hands using ice pack if needed and dry hands with paper towels during shaping.
05 -
Roll each truffle ball in the bowl of chocolate sprinkles until evenly coated. Place coated truffles on the prepared baking tray.
06 -
Refrigerate truffles on the tray for at least 30 minutes until firm. Store in an airtight container in the refrigerator for up to one week. Use non-stick baking paper to separate layers if stacking.
# Additional Tips:
01 -
Heavy cream can be substituted with full-fat coconut milk for a dairy-free variation. Dark chocolate may be replaced with carob chips for a caffeine-free option.
02 -
For lower sugar, use unsweetened chocolate combined with a preferred sweetener to taste.
03 -
Orange peel can be replaced with 1/4 teaspoon orange extract or 1 tablespoon orange juice concentrate for intensified flavor.